Meringues

Ingredients

• sugar has been all put in
• fill a tablespoon with the paste
• about 2 inches apart

Method

1. 1

   Fill a tablespoon with the paste and smooth with another spoon to the desired egg-like shape.

2. 2

   Drop them separately on strips of stiff white paper, sift sugar over, let them lie for about 2 minutes, shake off the loose sugar, place on baking-boards, and bake in a moderate oven until a light fawn colour is reached.

3. 3

   When sufficiently coloured, pass a thin knife under each to slip them from the paper, scoop out a portion of the soft part, and replace in the oven to dry.

4. 4

   Before using, fill the hollow with whipped cream and put two meringues together.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 78. The excerpt below is the record exactly as published.

sugar has been all put in, fill a tablespoon with the paste, and smooth with another spoon to the desired egg-like shape, always re- membering that after the sugar has been added to the white of egg, the batter should not be worked over-much, or it will become soft and difficult to mould into meringues. Drop them separately, and about 2 inches apart

Cook this with the app: pantry check, scaling, and the assistant.